• Preheat oven to 240°C/220°C fan-forced. Boil  
the kettle.
• Finely chop garlic.
• Pick thyme leaves.
• Thinly slice cucumber into rounds. 
• Halve snacking tomatoes.
• Slice bake-at-home ciabatta in half lengthways.
• In a small bowl, combine half the garlic and a good 
drizzle of olive oil. Season with salt. 

• Brush garlic oil over cut sides of the ciabatta.
• Place ciabatta directly on a wire rack in the oven 
and bake until toasted, 5 minutes. 

• Meanwhile, in a large bowl, combine spinach & 
rocket mix, cucumber, snacking tomatoes and 
balsamic vinaigrette dressing. Season to taste with 
salt and pepper.  

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat.
• Cook diced bacon, breaking up with a spoon, until 
golden, 4-6 minutes.
• Add thyme and remaining garlic and cook until 
fragrant, 1 minute.
• Add thickened cream and stock concentrate 
(see ingredients), then simmer until slightly 
reduced, 1-2 minutes. 

• Meanwhile, pour boiling water into a large saucepan 
over high heat with a pinch of salt.
• Bring to a boil, add pumpkin & roasted onion 
ravioli and cook until ‘al dente’, 3 minutes.
• Using a slotted spoon, add ravioli to the frying pan 
with the creamy sauce and toss to coat. Season  
with pepper. 
TIP: If sauce is too thick, add an extra splash of pasta 
water!  
TIP: ‘Al dente’ pasta is cooked through but still slightly 
firm in the centre. 

• Roughly chop walnuts.
• Divide Tuscan bacon-pumpkin ravioli between 
bowls. Spoon over any remaining sauce.
• Sprinkle with Parmesan cheese and walnuts. Serve 
with garlic bread and cherry tomato salad. Enjoy!